Warming the pans while your page comes together
Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Dessert dish from British cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease and line a 25cm x 20cm tin. Melt the butter, sugar, syrup and orange zest in a large saucepan over a medium heat. The aim is to dissolve all the ingredients so that they are smooth, but to not lose any volume through boiling so be careful not to overheat.
Add the oats and stir well until evenly coated. Stir through the leftover Christmas pudding and tip into the prepared tin. Use a spoon to flatten the top and bake for 40 minutes until the edges start to brown. Whilst still warm in the tin, score into 12 squares. Allow to cool completely before cutting along the scores.
Keeps for 5 days in an air tight tin or freeze for up to 1 month.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
1458
kcal
Calories
20.1
g
Protein
64.4
g
Fat
202.6
g
Carbs
15.4
g
Fiber
Round out the meal.
